Cranberry White Chocolate Tart Pie

Dairy Free and Gluten Free

yield: 8-10 slices prep time: 10 minutes cook time: 30 minutes additional time: 3 hours total time: 3 hours 40
minutes

Ingredients

crust
● 1 1/2 cups gluten-free oats
● 1/2 cup raw almonds
● 5 tbsp coconut oil (melted)**
● 2 tbsp maple syrup

cranberry layer

● 2 cups cranberries (fresh or frozen)
● 1 cup water
● 1/4 cup maple syrup
● 1 tsp agar agar (substitute with gelatin powder 1:1 ratio)

white chocolate layer
● ⅔ cup coconut milk (sub with cashew milk)
● 1 cup raw cashews (soaked*)
● ¾ cup cacao butter (sub with vegan white chocolate), melted and cooled
● 1/3 cup maple syrup
● Pinch of salt
● 4 tbsp vegan white chocolate, melted and cooled

Instructions

For the crust add oats and almonds into a food processor. Pulse until combined and add
maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the
tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust
appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling
rack.

In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15
minutes over low-medium heat until cranberries have broken down. With a hand mixer
puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar
powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat.
Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust
(½ way full) and let set in the fridge for another 15 minutes.

In the meantime prepare the white chocolate layer. Melt white chocolate and cacao
butter in a small saucepan over low heat and set aside.

In a food processor or high speed blender add cashews, maple syrup and coconut milk.
Process until completely smooth. Add melted chocolate/cacao butter and process until
combined. Pour white chocolate mixture into the tart and let set in the refrigerator for
about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and
serve immediately.
Store leftovers in the refrigerator for up to 3 days.

Notes
*soak cashews in water overnight or for at least 3-4 hours.
**use refined (vs unrefined) coconut oil to avoid coconut flavor.